Recipe Exchange: Family Favorites

May 24th – May 30th

To celebrate family, share your favorite family recipe with us by posting them in the “Comments” section below – or browse those posted and find a new one!


3 responses to “Recipe Exchange: Family Favorites”

  1. Patty says:

    My Grandma’s Iced Tea

    Although Grandma was from Philadelphia, her tea was very sweet and I remember loving the sweetness when I was growing up. I now make it much less sweet but keep the order of adding ingredient which my Grandma thought was very important:)

    Steep 3 Tablespoons loose tea for 5-10 minutes in a pan.

    Put 3 cups sugar, juice from 2 lemons and fresh mint from my Grandma’s garden in a pitcher.

    Pour the hot tea into the pitcher over the sugar mix. Stir. Pour over ice and enjoy.

  2. Tonya Crank says:

    Mom’s Monterey’s (4 servings)

    2 slices pork steak
    1 (8 oz) can tomato sauce
    1 (10 oz) can tomatoes and green chili’s
    2-3 T salsa or hot sauce
    Thin flour tortillas
    1 can refried beans
    Shredded Cheddar cheese
    Chopped lettuce
    Chopped tomatoes

    Salt and pepper pork steak and put in crock pot. Mix tomato sauce, tomatoes & green chili’s and salsa in a bowl and pour over steak. Cook on high 4 hours until meat is tender and then pull out with slotted spoon, shred and discard bones. Put meat back in sauce and cook approximately another hour. Cooking times can vary depending on your crock pot but this is a very forgiving recipe.
    Fry or bake flour tortillas (you want them very crispy).
    Spread heated refried beans on shells and top with lettuce, pork filling, shredded cheese and tomatoes. I like sour cream, onions, pickled jalapenos and salsa on mine but use whatever toppings you like.
    Es muy bueno!

  3. Amy says:

    Grandma’s Glazed Carrot Cake with Cream Cheese Frosting

    2 cups flour
    2 teaspoons baking soda
    2 teaspoons cinnamon
    ½ teaspoon salt
    3 large eggs
    ¾ cup vegetable oil
    ¾ cup buttermilk
    2 cups sugar
    2 teaspoons vanilla
    1 8 oz can crushed pineapple, drained
    2 cups grated carrots
    3 ½ oz shredded coconut
    1 cup chopped walnuts
    Preheat oven to 350 degrees. Grease a 9×13 inch cake pan.*
    In a separate bowl combine flour, baking soda, cinnamon, salt. In a large mixing bowl beat eggs, then mix in oil, buttermilk, sugar & vanilla. Add in flour mixture. Blend well. Mix in pineapple (drained), carrots, coconut, and walnuts. Pour batter into greased 9×13 cake pan. Bake at 350˚ for 30 to 35 minutes, or until cake is done.
    Apply hot glaze (see below) to hot-from-the-oven cake. Use all the glaze, cake will absorb it slowly.
    Let cake cool completely and then frost with cream cheese frosting (see below Hot Glaze instructions)

    ½ cup sugar
    ¼ teaspoon baking soda
    ¼ cup buttermilk
    4 Tablespoons (1/2 stick) butter
    1 teaspoon corn syrup (can be omitted)
    1 teaspoon vanilla
    Combine sugar, baking soda, buttermilk, butter, and corn syrup in a saucepan. Bring to boil over medium heat. Cook 3 to 5 minutes, being careful that it doesn’t boil over. Remove from heat and stir in vanilla. Pour over hot-from-oven cake.

    3 oz cream cheese
    4 tablespoons (1/2 stick) butter
    2 cups sifted powdered sugar
    1 Tablespoon vanilla
    Cream together ingredients until fluffy.

    *Cake can be baked in two 9 or 10 inch round greased/parchment lined pans. Bake at same temperature just adjust baking time to 55 to 60 minutes or until done.

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